Layered Fish Stew

1. 1

   Coat a Dutch oven or large saucepan with no-stick spray. Layer in the potatoes, carrots, onions, tomatoes and cauliflower, using all of each. Sprinkle with the parsley, thyme, basil, garlic, salt (if using) and pepper.

2. 2

   Pour the broth over the vegetables. Bring to a boil over high heat, then reduce the heat to medium. Cover and simmer for 12 minutes. Place the fish on top of the vegetables in a single layer. Drizzle with the lemon juice and olive oil.

3. 3

   Cover and simmer for 12 minutes. Uncover and continue cooking for 12 minutes more, or until the potatoes are tender and the fish flakes easily.

4. 4

   To serve, transfer the fish to a shallow serving platter. Arrange the vegetables around the fish and pour the liquid over all.

No additional tips available.